Honey Glazed Jerk Chicken

Ingredients:

4 chicken thighs or drumsticks

2 tbsp jerk seasoning

2 tbsp olive oil

1 tbsp soy sauce

2 tbsp honey

1 lime (juice)

2 cloves garlic (minced)

Salt and pepper to taste

Instructions:

Marinate the Chicken:

In a bowl, mix the jerk seasoning, olive oil, soy sauce, honey, lime juice, minced garlic, salt, and pepper.

Add the chicken pieces to the marinade, ensuring they are well-coated. Marinate for at least 2 hours or overnight in the fridge.

Cook the Chicken:

Preheat the oven to 375°F (190°C).

Place the marinated chicken on a baking sheet lined with foil.

Bake for 35-40 minutes, basting with the marinade halfway through, until the chicken is cooked through and has a nice glaze.

Buttermilk Mac and Cheese

Ingredients:

2 cups elbow macaroni

2 cups buttermilk

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup butter

1/4 cup all-purpose flour

1 tsp mustard powder

Salt and pepper to taste

Optional: breadcrumbs for topping

Instructions:

Cook the Pasta:

Boil the macaroni according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce:

In a saucepan, melt the butter over medium heat. Stir in the flour and mustard powder to form a roux.

Gradually whisk in the buttermilk, cooking until the mixture thickens.

Stir in the cheddar and Parmesan cheeses until melted and smooth. Season with salt and pepper.

Combine and Bake:

Mix the cheese sauce with the cooked macaroni.

Pour the mac and cheese into a baking dish. If using, sprinkle breadcrumbs on top.

Bake at 350°F (175°C) for 20 minutes until bubbly and golden brown.

Rasta Pasta

Ingredients:

8 oz penne pasta

1 red bell pepper (sliced)

1 yellow bell pepper (sliced)

1 green bell pepper (sliced)

1 red onion (sliced)

2 cloves garlic (minced)

2 cups heavy cream

1 cup grated Parmesan cheese

1 tbsp jerk seasoning

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Cook the Pasta:

Boil the penne pasta according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers, red onion, and minced garlic. Sauté until the vegetables are tender.

Make the Sauce:

Add the heavy cream and jerk seasoning to the skillet. Bring to a simmer.

Stir in the grated Parmesan cheese until the sauce is smooth and thickened. Season with salt and pepper.

Combine:

Toss the cooked penne pasta with the creamy vegetable sauce.

Garnish with fresh parsley before serving.

Serving Suggestion

Serve the Honey Glazed Jerk Chicken with a side of Buttermilk Mac and Cheese and Rasta Pasta.

Garnish with fresh herbs and lime wedges for a burst of freshness.